Trying to find a way to live on jam and pickles alone. And probably putting them in a cocktail.

Smoky Pickled Green Tomatoes with Garlic

Does anyone else feel like they need a day off just to stay on top of all of the things (ahem, produce) in their kitchen? Ah, shoulder season… wait – still? Is it still shoulder season? It must be because there are still tomatoes on my counter. It should have slowed down by now, but somehow in mid-October due to the ridiculous weather we’ve been having, I am still struggling to stuff summer in a jar. Of course the apples and pears won’t be around forever, so I can’t put them off much longer either.

In these rapid fire days, the time and effort to work through a recipe and – frankly – to actually take a non-shitty photograph is rare. So, as you might have noticed, I have been a slacker about the blog. Once things slow down and the frost comes (read: and there’s not a whole lot else to do but blog in these snowy parts) I will be back in force. I hope.

In the meantime, here’s a recipe I threw together with the last of the green tomatoes from our CSA. It’s got garlic and pimentón, and while I haven’t cracked a jar yet it smelled pretty delicious putting together. I plan to crack it open in the dead of winter with some braised-all-day roast pork or beef or chicken. Probably in a full on nor’easter while dreaming of the crazy times we call shoulder season.

First thing’s first – turn on the canner and give your jars of choice a dunk to sterilize. Because its shoulder season and the canner hasn’t left the stove – you’re already halfway there. Bring a half vinegar-half water brine to a boil in another pot. I had leftover brine with this ratio, but no matter how much I try, I always seem to have leftover brine no matter what I do. Core and chop the green tomatoes into small chunks and toss with the garlic and onions. Add them to your hot jars. Top with smoked paprika – 1 teaspoon for doubters and 1 tablespoon for true believers. By true believers – I mean people who just can’t say no to putting it in everything. Don’t worry if you’re not there yet – you will be. Top with just off the boil brine, leaving 1/2″ headspace. Add hot, wet lids and rings and process for 10 minutes. Enjoy in a few months, when you’ve bottled up as much of summer’s bounty in your pantry as you can and you’re finally relaxing a little. If you can ever bring yourself to relax, that is…

I’m going to try making a half batch of this as refrigerator pickles and see how it goes. I love pimenton, so it seems likely that I’ll love it. How long do you think I should let it “pickle” before trying it?